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My crispy parmesan garlic chicken with zucchini is a weeknight dinner hero. You get golden chicken with the best garlic parmesan crust. The tender zucchini cooks right in the same pan, so dinner is easy and full of flavor.
Why You’ll Be Obsessed
- Ready Fast: It’s quick, family-friendly, and has just enough crispy, buttery goodness to make everyone forget they’re eating vegetables.
- One Pan Wonder: Crispy chicken, garlic butter zucchini, and only one skillet to wash? Yes please.
- That Crust Though: The chicken is coated in breadcrumbs and parmesan. Then it cooks until golden, crispy, and so good.
A Reader’s Review
This is one of my staple recipes – I absolutely LOVE it and everyone I serve it to gives it rave reviews. This will be a family favourite for years to come!
Garlic Chicken with Zucchini Ingredients
- Breadcrumbs: Plain breadcrumbs work too! Just add Italian seasoning, garlic powder, salt, and pepper.
- Chicken Breast: Use thin, even chicken breasts so they cook fast and cook evenly.
- Zucchini: Swap it with yellow squash, broccoli, or Brussels sprouts if that’s what you have.ve.
How to Make Parmesan Garlic Chicken with Zucchini
If your garden is full of zucchini, this is such a good way to use it up! The crispy parmesan chicken makes it filling enough for dinner. The garlic zucchini keeps it fresh and perfect for summer.
- Bread the Chicken: Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, mix the breadcrumbs, parmesan cheese, and flour. Season the chicken breasts with salt and pepper. Dip the chicken in the butter, then coat it in the breadcrumb mix.
- Cook the Chicken: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook each side for 3-4 minutes, until the outside is crispy and the chicken is cooked through. Set it aside on a plate.
- Sauté the Zucchini: Add the last 2 tablespoons of butter back to the skillet. Add the garlic and zucchini, then sauté until tender. Season with salt and pepper, then add 1 tablespoon of parmesan.
- Serve: Add the chicken back to the skillet with the zucchini. Heat for about 1 minute, then serve it right away.
Alyssa’s Pro Tip
Keep That Crispy Coating: Make sure the butter and oil are hot before adding the chicken. Once the chicken hits the pan, let it cook on one side before you flip it. This helps the breading get crispy and stay on.
Must Have Tools For This Recipe
- Large Nonstick Skillet: Helps the chicken get golden and crispy without sticking.
- Shallow Bowls for Dredging: Makes it easy to dip and coat the chicken evenly.
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Parmesan Garlic Chicken with Zucchini
Ingredients
- 4 thin chicken breasts or 2 thick chicken breasts sliced in half
- 8 tablespoons butter divided
- ½ cup Italian bread crumbs
- ½ cup plus 1 tablespoon grated parmesan divided
- ¼ cup flour
- 2 tablespoons olive oil
- 2 medium sliced zucchini
- 2 minced garlic cloves
- salt and pepper to taste
Instructions
- Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, combine breadcrumbs, Parmesan cheese, and flour. Lightly season the chicken breasts with salt and pepper. Dip the chicken in the butter and then coat it in the breadcrumb mixture.
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on a plate.
- Add the remaining 2 tablespoons of butter back to the skillet and sauté the minced garlic and zucchini until tender. Season with salt and pepper to taste and add 1 tablespoon Parmesan.
- Add the chicken back to the skillet with the zucchini and heat for a minute or so. Serve immediately.
Video
Notes
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: In an airtight container, store your chicken and zucchini for up to 2 months. Thaw overnight before reheating. Reheat in a skillet over medium heat until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Zucchini Favorite Recipes
My family and I cannot get enough of this versatile summer vegetable! Take advantage of zucchini being in season and try out some of my other favorite zucchini recipes!
This was awesome and easy! Full of flavor!
Made this tonight for dinner and I was pleasantly surprised at how delicious the chicken was. I’ve made similar recipes before that turn out good but I’ve never dipped the chicken in butter like this recipe called for. The butter must make all the difference because it was truly delicious and easy. The breading does not fall off just don’t mess with the chicken once it’s in the pan until it’s time to turn it. Thank you for a great recipe! 5 stars!
I made this recipe last night and it was perfectly delicious. I used the shredded parmesan cheese which I like better because it added a bit more texture to the chicken. I cut the zucchini on a bias and kept rotating it to make it have irregular cuts for a fancy appearance. Truthfully the recipe is perfect as is. 5 stars!
To answer the person who had trouble getting the breading to stick; When I didn’t get a good adherence of the breading to the chicken, I tried redipping those areas of the chicken in the melted butter and firmly pressed on the breading everywhere I wanted it to stick better. That did the trick.
I made this last night. I was AMAZING!!!!!
This was awesome! It is now in heavy rotation in my house; I’ve been throwing in whatever veggies I have around (squash, string beans, even broccoli) because it’s a perfect way to use them up. Thank you for sharing it.
yum this sounds really good. Thanks for sharing.
Simon
I made this tonight and it was amazing. Thank you for sharing.
I made this tonight and the zucchini was delicious, but what is the trick to get the breading to stick to the chicken? I followed the receipe exact and it came out naked and all the breading stuck to the pan. I read instructions very carefully. Is there a certain pan I should be using? Thank you
I just made this and it was so good! My grocery store didn’t have chicken breast which is weird, so I used porkchops. I also added mushrooms with the zucchini. Using butter to coat and fry really gives it such a good flavor!
Excellent recipe, very good flavor and easy to prepare! Will be something we enjoy many times to come! Thank you!
I made this tonight. We LOVED it. I am wondering in order to make it a little healthier does everyone think I can use “yogurt” or something else to dip the chicken in? Olive oil might be an option as well instead of butter. Thoughts? Comments?
This was delicious! My husband even asked me to add it to our regular lineup, which NEVER happens. I doubled the amount of chicken, dipped in egg instead of butter, and used gluten free flour and breadcrumbs. The crust stayed on and was nice and crispy.
Soooo good! And super quick and easy!
I just made this tonight?we all love it ❤️it was delicious ??
I just made this tonight?i
I made this tonight, and I used Brussels sprouts instead, and it was delicious. I will definitely make this again!